JAMMY SOFT-BOILED EGGS RECIPE | BON APPÉTIT
Looking for a jammy soft-boiled eggs recipe? Check out our go-to—it will give you perfect, ooey, gooey eggs in six and half minutes.
Provided by The Bon Appétit Test Kitchen
Yield 4–8 servings
Number Of Ingredients 1
Steps:
- Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
- Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
- Do Ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.
HARD-BOILED EGGS RECIPE RECIPE | EPICURIOUS
Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute.
Provided by Chris Morocco
Yield 4–8 servings
Number Of Ingredients 1
Steps:
- Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 10 minutes, maintaining a gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.
- Gently crack eggs all over and peel, starting from the fat end containing the air pocket.
- Eggs can be cooked and peeled 3 days ahead. Transfer to an airtight container and chill.
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